Tapioca is a starch extract obtained from the root of the cassava or cassava plant. It is relatively unknown in our country, as it is considered exotic, and its price is higher.
The homeland of cassava is South America, more precisely Northeast Brazil, where the plant is widely used as a food product.
The cassava root is brown, wide and elongated. In order to use it in cooking, it is necessary to peel it. Its interior is white in color. In stores, it is sold wrapped in a wax-like substance that prevents it from drying out. Cassava, like a peeled avocado, dries out and oxidizes in minutes.
The taste of cassava root is mild and sweet. It can be eaten roasted, boiled, pureed or fried - it's all delicious. Cassava root is also used to make flour, which is widely used in cooking and baking.
It is important to note that under no circumstances should cassava root be consumed raw as it contains poisonous substances and can be dangerous. With cooking and proper heat treatment, these compounds are destroyed and there is no danger to he alth.
Nutritional value of tapioca
Tapioca is used worldwide as part of weight loss diets and he althy eating regimens because of its unique composition of carbohydrates, vitamins, minerals and organic compounds.
Tapioca is a rich source of dietary fiber that lowers bad cholesterol. It also contains enviable amounts of vegetable proteins. In addition, tapioca contains essential B vitamins, iron, folates, manganese, calcium, pantothenic acid, copper, selenium.
What are the main he alth benefits of tapioca?
He althy Weight Gain
If you need he althy weight gain, tapioca is your solution. It is rich in carbohydrates, but he althy ones that will not harm your he alth by gaining weight and will not raise cholesterol.
Improves blood circulation
One of the most valuable contributions of tapioca is its rich presence of iron. This mineral is essential for the normal functioning of the human body. Iron is involved in the transport of oxygen, which improves blood circulation and, above all, the nourishment of all cells with oxygen and nutrients.
Reduces the risk of birth defects
The significant amount of B vitamins in tapioca help lower the risk of birth defects during pregnancy, especially the neural tube.
Improves digestion
The fiber in tapioca improves bowel function and the release of toxins. They regulate constipation, diarrhea, bloating, gas. These fiber properties in tapioca also help reduce the risk of colon cancer.
Speeds up metabolism
Protein is an essential element in the human body and is therefore important for he alth. Many people get their main portion of protein from meat, fish, dairy products. While vegetarians seek to replace these products with plant-based equivalents and protein alternatives.
These are found in large quantities in tapioca. It is a wonderful source of vegetable proteins, useful for a number of processes in the body, muscle development, cell regeneration.
Improves bone density
Tapioca contains large amounts of vitamin K, calcium and iron, which play an important role in bone strength and building.
Reduces the risk of Alzheimer's disease
Vitamin K is important not only for promoting osteotropic activity, but also for brain he alth. Vitamin K has been shown to reduce the risk of Alzheimer's disease as it eliminates free radicals.
Controls blood pressure
Potassium is the mineral responsible for balancing blood pressure levels. It reduces tension and stress in the blood vessels by increasing blood flow to the organs.
